AB's Chili Powder

A batch of Alton Brown's chili powder can be stored in the pantry for up to six months. It features a blend of ancho chiles, cascabel chiles, dried arbol chiles, cumin seeds, garlic powder, dried oregano and smoked paprika.

Braised Pork Tacos

Rachael Ray adds chipotle peppers and adobo sauce to her braising liquid before stirring in shredded pork shoulder. When you're ready to serve, put the chipotle pulled pork on a platter and garnish with pickled onions and pickled jalapeno slices. Serve with shredded cabbage, crumbled cheese and tortillas for wrapping.

Add Mexican chorizo to your burger mixture — there's a bit of paprika in the meat that will add a nice spice. Add adobo, a blend of spices you can get at the supermarket, which will give depth and color to the finished burger.

Salsa de Arbol

Before adding dried arbol chiles to this smoky salsa, Aarón Sánchez toasts them in a dry skillet for a few minutes before covering with boiling water and soaking. The chiles and their soaking water are added to the other salsa ingredients before being blended.

Jalapeno Margaritas

Make your own jalapeno tequila by mixing a sliced seeded jalapeno and tequila in a glass and letting it stand for one hour. Combine the jalapeno tequila with fresh lime juice, orange-flavored liqueur and superfine sugar for a spicy take on the traditional cocktail.

Classic Tortilla Soup

Cook tomatoes, onions and a dried chile in a dry cast-iron skillet until they are a bit black to give your soup smoky flavor and depth. Add a tortilla to the blended soup to thicken it and give it added flavor.

Hot-Pepper Wings

These zesty wings are the ultimate party snack, and best of all, they require only 10 minutes of prep work. They're baked at high heat, then tossed in green hot sauce and butter, then baked again to ensure crispy texture. Top the finished wings with scallions and pickled jalapeno for extra heat and crunch.

Moroccan Red Harissa Chicken

Rachael turns the classic condiment harissa into a full-on sauce. She simmers boneless chicken thighs in a chili sauce of mild peppers and sweet peppers. Add a chunk of ginger root and a cinnamon stick to really bring out the flavors of the dish.